No. 1 BBQ — Legend Spicy Bar
Last inspected: Oct 1, 2018
58
Score
Inspectors have visited No. 1 BBQ — Legend Spicy Bar seven times, with records going back to 2017. The newest entry in the record is dated Oct 1, 2018. When a facility lands in medium risk territory, it usually means a mixed inspection result. The most recent inspection at No. 1 BBQ — Legend Spicy Bar is from Oct 1, 2018, and nothing newer appears in the public record.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “walls, ceilings, attached equipment constructed per code” has been the most frequent reason, cited four times.
Restaurants in Chicago average 81, so No. 1 BBQ — Legend Spicy Bar trails the local norm. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Oct 1, 2018
Complaint
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Procedures for responding to vomiting and diarrheal events
Inspector notes: MUST PROVIDE VOMIT AND DIARRHEA POLICY AND EQUIPMENT. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNATION VIOLATION NO CITATION ISSUED.
5
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: MUST PROVIDE EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEE. PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.
3
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: CUTTING BOARDS IN NEE OF REPLACING ALL WORN AND DISCOLORED CORRECT AND MAINTAIN.
47
Physical facilities installed, maintained & clean
Inspector notes: FLOORS THROUGHOUT PREP AREA AND BACK HALLWAY AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND DEAD ROACH ACTIVITY. MUST DETAIL CLEAN AND MAINTAIN
55
Physical facilities installed, maintained & clean
Inspector notes: ALL AIR FANS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL DUST AND DIRT BUILD UP. MUST CLEAN AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: ALL WALLS IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER AND BUILD UP. MUST CLEAN AND MAINTAIN.
55
Allergen training as required
Inspector notes: MUST PROVIDE ALLERGEN CERTIFICATES FOR ALL SANITATION CERTIFICATE HOLDERS. MUST PROVIDE AND MAINTAIN.
58
Food-contact surfaces: cleaned & sanitized
Inspector notes: INTERIOR OF ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL DIRTY ICE. MUST DETAIL CLEAN AND MAINTAIN.
16
58
Mar 6, 2018
License
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN ALL COOKING EQUIPMENT TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN ALL FLOORS IN PREP AREA TO REMOVE ALL FOOD DEBRIS. CLEAN AND MAINTAIN.
34
90
Jan 16, 2018
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING IN NEED OF CLEANING: GRILL, FLAT TOP, STOVE, AND FRYERS TO REMOVE ALL GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN CLEAN AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: UNDER COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND SPICE BUILD UP. ALL FOOD AND NONFOOD ITEMS MUST BE UP OFF THE FLOOR ATLEAST 6 INCHES. CLEAN FLOORS IN BASEMENT. MUST DETAIL CLEAN AND MAINTAIN CLEAN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS IN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER. MUST MAINTAIN CLEAN.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ALL ICE SCOOPS MUST BE STORED IN A CLEAN SANITIZED CONTAINER. CORRECT AND MAINTAIN.
43
82
Jan 5, 2018
Complaint
6 minor violations.
View 6 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FRONT AND BACK DOOR NOT RODENT PROOFED. BOTH FRONT DOORS 1/4 OPENING AT BOTTOM AND REAR DOOR HAS 1/2 INCH GAP AT CORNER OF DOOR. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION. 7-38-020
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING IN NEED OF CLEANING: GRILL, FLAT TOP, STOVE, AND FRYERS TO REMOVE ALL GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN CLEAN AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS UNDER COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND SPICE BUILD UP. ALL FOOD AND NONFOOD ITEMS MUST BE UP OFF THE FLOOR ATLEAST 6 INCHES. CLEAN FLOORS IN BASEMENT. MUST DETAIL CLEAN AND MAINTAIN CLEAN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS IN PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTER. MUST MAINTAIN CLEAN.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL UNNECESSARY CLUTTER IN THE BASEMENT MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ALL ICE SCOOPS MUST BE STORED IN A CLEAN SANITIZED CONTAINER. CORRECT AND MAINTAIN.
43
74
Oct 5, 2017
Complaint
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR WEATHER STRIPPING AT REAR EXTERIOR DOOR ON SIDE OF BUILDING WHICH LEADS TO EXTERIOR/REAR DOOR OF PREMISES.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL OPENINGS INTO WALL WHERE ELECTRICAL OUTLET BOEXS ARE IN PREP AREA TO THE LEFT OF ENTRANCE INTO KITCHEN.
35
90
Aug 28, 2017
License
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR WEATHER STRIPPING AT REAR EXTERIOR DOOR ON SIDE OF BUILDING WHICH LEADS TO ETERIOR/REAR DOOR OF PREMISES.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL OPENINGS INTO WALL WHERE ELECTRICAL OUTLET BOEXS ARE IN PREP AREA TO THE LEFT OF ENTRANCE INTO KITCHEN.
35
90
Mar 23, 2017
License
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN/SANITIZE FLOOR IN CUSTOMER DINING AREA AND IN BASEMNT.
34
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE REFRIGERATION THERMOMETER FOR WALK-IN COOLER.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE CLUTTER AND UNUSED EQUIPMENT IN BASEMENT AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.
41
86
Frequently Asked Questions
When was No. 1 BBQ — Legend Spicy Bar last inspected?
The most recent health inspection at No. 1 BBQ — Legend Spicy Bar on file is from Oct 1, 2018. The public record contains seven inspections in total.
What is the most common violation at No. 1 BBQ — Legend Spicy Bar?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited four times, more than any other issue at No. 1 BBQ — Legend Spicy Bar.
Has No. 1 BBQ — Legend Spicy Bar's inspection record improved over time?
Results have been roughly steady. Inspections at No. 1 BBQ — Legend Spicy Bar have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at No. 1 BBQ — Legend Spicy Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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